Di, Greta's email made me think of the food handling classes that we were 
required to take--from the health department--in order to work in our 
restaurant.  This included how to avoid cross contamination of one food stuff 
by another or by contact with unclean surfaces or hands, etc.  It doesn't 
matter how organically the food is grown, if it is harvested with a dirty 
knife, rinsed in contaminated water, or sneezed on by someone harboring an 
infectious disease, it is not a healthful product.  I have often been guilty of 
thinking of "good old dirt" as being pretty harmless.  You know, "You have to 
eat a bushel of it before you die."  Those days are gone forever.  These new 
superbugs mean that we have to be as careful about how we, and others, handle 
the food we take to market (and to our tables) as we are with how we raise it.
Judy in Detroit

> From: [email protected]
> To: [email protected]; [email protected]
> Date: Fri, 13 Mar 2009 15:34:41 -0400
> Subject: Re: [Community_garden] must haves for an organic garden?
> 
> Mind telling us the specifics? Otherwise this just comes across as 'What?"
> Thanks, Di
> ----- Original Message ----- 
> From: "Greta Lint" <[email protected]>
> To: <[email protected]>
> Sent: Thursday, February 26, 2009 3:35 PM
> Subject: Re: [Community_garden] must haves for an organic garden?
> 
> 
>>
>>
>> There's a lot of concern about food safety - where it's from and how it's
>> handled. We hear a lot about cross-contamination and bad processing, but
>> take lettuce, for example. In North Carolina, health department officials
>> have told me they have debated for years about whether or not to 
>> categorize
>> lettuce as a "dangerous" food. It can kill you. It almost put my own 
>> mother
>> six feet under.
>>
>>
>>
>> I strongly encourage you, whether you've been sick or not, to visit
>> www.safetables.org. The Chicago-based organization, Safe Tables Our
>> Priority, is the premier resource for helping food-borne illness victims.
>>
>>
>>
>> In North Carolina, some farmers market vendors have asked for a
>> certification process whereby they would receive training on food safety. 
>> As
>> long as you're considering rules and regs regarding organically grown 
>> food,
>> please consider instituting food safety classes.
>>
>>
>>
>> Thank you.
>>
>>
>>
>> Greta Lint - [email protected] - Asheboro, NC
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> -----Original Message-----
>> From: [email protected]
>> [mailto:[email protected]] On Behalf Of
>> Elizabeth Leipold
>> Sent: Thursday, February 26, 2009 11:01 AM
>> To: [email protected]
>> Subject: [Community_garden] must haves for an organic garden?
>>
>>
>>
>> i forgot to metion that we are going to be selling at the local farmer's
>>
>> market. preference is given to organic growers.
>>
>>
>>
>> thanks
>>
>>
>>
>> -- 
>>
>> Elizabeth Leipold
>>
>> Mindful Practices
>>
>> mindfulpracticesyoga.com
>>
>> [email protected]
>>
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